Craving something fresh and flavorful? Try our zesty veggie flatbread, loaded with vibrant vegetables! Perfect for a quick lunch or a light dinner, it’s a delightful way to enjoy your greens.
Ingredients
- 2 servings Homemade Pesto
- 1/4 cup roasted red peppers
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion chopped
- 1/2 cup Asparagus spears sliced on bias (about 4 spears)
- 1/2 cup carrots sliced in rounds
- 1/4 cup mozzarella cheese shredded, low sodium
- 1 flatbread
- 2 Tablespoons fresh basil for garnish
Servings: servings
Units:
Instructions
- Preheat oven to 425 degrees and rinse all fresh vegetables under cool running water before preparing.
- Prepare pesto according to recipe directions https://dinnertonight.tamu.edu/recipe/pesto/.
- Prepare all toppings - roasted red peppers, cherry tomatoes, red onion, asparagus, carrots, mozzarella cheese and garnish
- Lay flatbread on non stick baking sheet. Spread made pesto on flatbread leaving about ½ inch along the edge.
- Layer the vegetable toppings on top of pesto on flatbread. Sprinkle half of mozzarella and save the rest for topping after baking.
- Bake in the oven for 20 minutes until edges are brown and crispy and vegetables are softened but still have a little firmness to them.
- Remove flatbread from the oven and sprinkle the remaining mozzarella cheese and basil leaves for garnish. Enjoy!
Recipe Notes
